BANANA PUDDING
Ah, banana pudding. This is one of my favorite, favorite desserts. But, it has to be made with real pudding - not the stuff in the box. You can blame Papa Paige for this. He makes the best banana pudding! I was lucky enough to get him to show me how to make it too. I thought this would be a great recipe to veganize for this April Collection.
Papa Paige’s recipe isn’t dairy-free which I honestly don’t mind most of the time. Not to mention, I wasn’t sure if I could get the same pudding consistency without the overwhelming taste of cornstarch or coconut. Now, I don’t mind the coconut, but I do mind the cornstarch. Luckily, I was able to get the right consistency and flavor in this veganized recipe of Papa Paige’s Banana Pudding.
This is not the only change I made to the recipe. I also swapped out the cookies. Let me start by saying I was never the biggest fan of Nilla wafer cookies. They were fine in the banana pudding after a stint in the refrigerator, but I was always open to trying new cookie options. After Mama Paige used Biscoff cookies in her Coconut Lime Pie, I decided to give them a try for this recipe. I don’t think I will be switching back to Nilla wafers anytime soon.
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A FEW TIPS FOR THIS RECIPE.
Here are a few tips for this recipe:
A Little Added Color: Okay, I know you see the turmeric in the recipe. It is optional. It provides a little color to the banana pudding. You can also use food coloring, but I like the natural option.
A Little Added Flavor: The mixture of vanilla and banana flavoring is key as a base for this recipe. However, there is nothing wrong with mixing things up a bit. Coconut, rum, and banana flavoring would also be a great combination.
Extra Creamy: I used extra creamy oat milk in this recipe by mistake. But, it was a mistake that paid off! Oat milk already adds a nice creaminess to the pudding, but the extra creamy version just makes everything that much better. Regular oat milk or almond milk will also work. I would recommend giving the extra creamy oat milk a try before you opt it out.
Got Lumps?: If you get lumps in your pudding, there are two ways to fix them. The first way is to strain the pudding. Our pudding into a bowl through a strainer using a spoon or whisk to press pudding through. The second way is to put the pudding into a blender and blend until smooth.
Helpful tools.
Banana Pudding
Ingredients
- 1 package of Biscoff Cookies – 8.8oz, finely ground
- 1½ C. extra creamy oat milk
- 1 can full fat coconut milk – 13.5 oz9
- ½ C.+ 2 Tbsp white sugar
- dash of turmeric
- ½ Tsp salt
- 1 Tsp vanilla flavor
- 2 Tsp banana flavor
- 1/3 C. corn starch
- 3 bananas or more– sliced into coins
Instructions
- Place cookies in a food processor or blender. Pulse until a fine crumble is achieved. Set aside.
- For the pudding– Add oat milk, coconut milk, sugar, turmeric, salt, vanilla flavor, and banana flavoring to a large pot. Whisk together over medium heat to warm up the mixture. Once completely incorporated, lower heat to low.
- Carefully, remove a ½ cup of the milk mixture and add to a side bowl. Whisk in the cornstarch. Make sure corn starch is completely dissolved and free of lumps. Once dissolved, whisk cornstarch mixture into the large pot.
- Continuing to whisk over low heat. The mixture will begin to thicken. Continue cooking for a minute or two. Then, remove from the heat. Let set in the fridge for 15 minutes to cool and thicken even more.
- Once pudding has cooled, it’s time to assemble. In a medium bowl, add a layer of Biscoff crumbles, a layer of bananas, a layer of pudding, and then repeat the layers.
- Serve chilled.
